"Hump" Day: Eating Camel Burgers

Today, Wednesday, is Hump Day, but over the past weekend, Saturday was my "Hump" Day, because I enjoyed camel burgers for dinner. 

Recently, after visiting Harvard Square, I stopped by Savenor's Butchery, at 92 Kirkland Street, Cambridge, an excellent butcher shop which first opened back in 1939. They carry an intriguing selection of exotic meats, and over the years I've sampled meats from yak to elk, lion to llama. During this visit, I found ground camel, and as I've never tasted it before, I had to buy it.  

Camel is consumed in various Middle-Eastern countries (those with desert regions) as well as Northern Africa. Historically, camel has been consumed for many centuries, including by the ancient Romans and Persians. Camel is available in the U.S. in some specialty butcher shops and through some online vendors.   

Ground camel looks very similar to beef, but it's leaner and has less cholesterol than beef, so it might be closer to bison. It's high in protein and iron content, so it's nutritious as well. You can generally prepare ground camel in any manner that you would use ground beef. Burgers, meatballs, tacos, meat sauce, etc. 

We decided to make camel burgers, and also to keep it as plain as possible, thus no cheese, onions, peppers, etc. I wanted to experience the taste of the camel, so chose to keep it simple, adding only a little spice blend.

I chose a Berbere Seasoning, which is commonly an Ethiopian spice blend. This Seasoning was made with cayenne pepper, garlic, ginger, fenugreek, cardamon, cumin, black pepper, allspice, turmeric, cloves, Ceylon cinnamon, and coriander. With a judicious amount of seasoning, it added a slightly spicy and flavorful touch to the camel burger.

The camel burger itself was mild and resembled a beef burger in texture and taste. If you didn't know it was camel, you probably would believe it was a beef burger. However, it's better for you than beef, as it's lower in fat and cholesterol. 

The ground camel illustrates the point that people should be more open to trying new foods, as it might seem to you to be strange and something you wouldn't enjoy, but the reality could be quite different. If you like beef or bison, then there's no reason why you wouldn't like camel too. Expand your palate and be more adventurous. Check out Savenor's and purchase some of their exotic meats. You may find a new favorite.

Australian Lamb: Butchery, Cooking & Enjoying

I'm posing with "Loretta," the Australian lamb who was the centerpiece of a butchery demo I recently attended at the Liquid Art House. Such an appealing lady.

I've always been a lover of lamb and have previously ranted about Why Do So Few Americans Eat Lamb? The average American eats less than one pound of lamb a year, down from 4.5 pounds in the early 1960s. Lamb consumption is on the decline and we need to turn it around, to get more Americans consuming this delicious meat. I think that much of the issue revolves around misconceptions about lamb, primarily that people think it is too gamey and also feel it is too difficult to cook. At a Lamb Butchery Demo & Luncheon held at the Liquid Art House and sponsored by True Aussie Lamb, both of these misconceptions were satisfactorily destroyed.

When I first got to the Liquid Art House, I noticed the plastic sheet on the floor, almost thinking I was in an episode of the Sopranos and someone was about to get whacked.  Fortunately, it was just the lamb, which had already been whacked.

Our afternoon began with a butchery demo by Master Butcher Doug Piper of Meat & Livestock Australia. For the last 38 years, Doug has been involved in the butcher trade so he possesses a wealth of knowledge and experience. At age 15, Doug wanted to be a carpenter however there were no jobs available in that field. He had an uncle who was a butcher and Doug then decided to opt for a butcher apprenticeship, and he has never looked back. Doug is also a personable man, down to earth and with a good sense of humor..

Australian lamb, which is mostly grass fed, is lean and low in cholesterol, possessing plenty of vitamins, iron and Omega-3s. Australia has a high standard for animal welfare, so there are few concerns about inhumanely raised meat. Their lamb is vacuum packed for transport to the U.S. and the actual environmental impact of transporting the lamb is minimal. Australian lamb generally has a milder flavor than most U.S. raised lamb, and thus lacks the gaminess which turns off some people. Not all lamb tastes the same and if you worry about a gamey taste, then you should try Australian lamb. The first misconception has been corrected, though there will be more evidence later.

Here is a short video of the initial butchery demo. Throughout the demo, Doug showed his skill, quickly cutting apart the entire lamb, showing the amount of meat that can be derived from a single lamb.

At the end of the demo, there were six plates full of various cuts of lamb, from shanks to chops. Such a thing of beauty. As he placed each cut on a plate, he discussed methods of cooking each cut.

Though some people think Lamb is difficult to cook, it really isn't. In many respects, it can be treated like beef, and prepared in a myriad of ways. The True Aussie Lamb site has plenty of Lamb Recipes as well as an abundance of basic advice and suggestions for Cooking Lamb.  If you can prepare a beef roast or a pork chop, you can prepare lamb. Get over your fear of cooking lamb and realize that it isn't any more difficult than any other meat. The second misconception has been corrected too!

After the butchery demo, we enjoyed a delicious four-course lamb lunch prepared by Chef Rachel Klein and her team. Every single one of these dishes featured lamb which possessed a mild taste, without any off-putting gamey flavors. The courses also showcased several different ways that lamb can be prepared. Our lunch helped show that not all lamb is gamey.

We began with an Australian Lamb Shoulder Taco, with mint relish and ricotta salata. The lamb had been braised for about 32 hours at 200 degrees, which led to extremely tender lamb inside a corn tortilla. The lamb's spices created quite a compelling taste, with a mild touch of mint, and some creaminess from the ricotta. I would have enjoyed devouring several of these for lunch, With a slow cooker, anyone at home could braise a lamb shoulder and make their own tacos at home.

The Spiced Australian Lamb Skewers, with raita, house made pita, and herbs, were like kofte, kind of a minced lamb kebab. It was tender and flavorful, once again possessed of a compelling blend of spices and herbs. This dish would appeal to many people, even those who claim they don't like lamb. And the pita bread was excellent!

The Boneless Eye of Australian Loin, with skordalia, forum vinegar, broccoli rabe, pickled strawberries, Korean chili & goat's milk feta, had been marinated over night and then flashed on the grill. The tender lamb was mild but flavorful, with a savory meatiness. A carnivore's treasure. The skordalia was creamy and tasty, a nice pairing for the lamb.

The Rack of Australian Lamb, with roasted grapes, green olive jam, potato puree, mint & parmesan, was also tender and mild, savory and delicious. No one could accuse this lamb of being too gamey for them. Instead, this is the type of lamb that changes people's minds, which converts them into a lamb lover. I simply wanted more lamb to come to the table, to continue the culinary journey that started with the tacos.

To end our lunch, we were presented a Milk Chocolate Caramel Mousse, with creme chantilly, dark cocoa sauce, and candied hazelnuts. I was hoping though they found a way to integrate lamb into the dessert, like candied lamb bacon. Despite that wish, the dessert was rich and smooth, creamy and bursting with chocolate.

Lamb, it should be what's for dinner (or lunch, or brunch).

MEat Butcher Shop and Lil's Cafe: More Kittery Foreside Hotspots

After a fine lunch at Anju Noodle Bar, I made a couple quick stops to two other food businesses in the Foreside neightborhood. I really need to spend more time in this area, lingering at these two and the other food businesses. I suspect that this neighborhood will only continue to grow and prosper, adding other independent businesses and enhancing the appeal of the area.

The MEat Butcher Shop, which opened in 2014, is a local, whole animal butcher shop and they
source their animals only from farms within 100 miles of Kittery. In addition, they focus on humanely, naturally raised animals, with no use of hormones or antibiotics. Their beef may be pasture raised or grass fed, and some is organic as well.  Here is a list of some of the farms they use, and you can also find a blackboard at the shop which lists the current farms. Besides meat, they also sell fresh produce, wine, beer, some pre-packaged foods and more.

The meat looked very good, ranging from various cuts of beef to sausages, lamb to pork, chicken and ducks. If you desire a certain cut that you don't see, you just have to ask. And they also can provide recipes if you so desire.

Their deli has plenty of charcuterie and cheese, including homemade roast beef, kielbasa, and Italian truffled ricotta. They make about 30 sandwiches a day, the type changing day to day, and once they sell out, there are no more for the day.

I bought some Sirloin Tenders, which were sourced from PT Farm, in North Haverhill, NH, and marinated them in my own homemade Garlic Teriyaki sauce. I then grilled them and they came out quite well. The meat was tender and flavorful, lean and juicy. If this is an example of the quality of all of the meat at MEat, then it is well worth visiting this shop.

After visting MEat, we made a quick stop at Lil's Cafe, which serves breakfast and lunch every day. They also make all of their own pastries and bread on premises. In addition, they have a variety of coffees and teas, including fresh brewed iced tea. Dan Ford recommended that I try one of their Crullers ($2.35), which looked like a glazed and grooved cake donut.

However, I was pleasantly surprised when I really it was actually light and flaky, more like French Cruller. The exterior is sweet and crusty, almost like fried dough, while the interior is flaky (like a croissant) and eggy (like the interior of a popover). Despite being fairly full from lunch, I still was able to devour this cruller because it was so damn good.  This is an addictive treat and I understand why they are so popular. Next time I visit Lil's Cafe, I'll bring several home with me, as well as try some of their other baked goods, like their Cinnamon Rolls or Monkey Bread.

Get to Kittery and explore the Foreside neightborhood.

Tavern Road: American Lamb

"Well, Clarice - have the lambs stopped screaming?"
--Hannibal Lecter

It's been a voyage around the world of lamb lately. Icelandic lamb, Australian lamb and American lamb. As a lamb lover, this sampling has been a culinary voyage of great delight. However, I know some people who dislike lamb, who think it tastes too gamey, and won't ever order it at a restaurant or cook it at home. I'm sure though they would enjoy lamb if it were prepared differently from what they've tasted before. Lamb is a versatile meat and can be showcased in so many, many ways. You merely need to be open to trying something new.

Recently, the American Lamb Board hosted a media lunch at Tavern Road where Chef Louis Dibiccari prepared us a four-course lamb meal. Lisa and Phillip Webster, owners of North Star Sheep Farm in Windham, Maine, provided the lamb and Lisa also gave a short talk about lamb and her farm. Richard Doucette, the in-house butcher at Tavern Road, gave a butchery demo while Lisa gave her talk. In addition, Formaggio Kitchen served several sheep's milk cheeses prior to our lunch and 90+ Cellars provided four wines for the lunch.

The American Lamb Board "is an industry-funded research and promotions commodity board that represents all sectors of the American Lamb industry including producers, feeders, seed stock producers and processors. The Board, appointed by the Secretary of Agriculture, is focused on increasing demand by promoting the freshness, flavor, nutritional benefits, and culinary versatility of American Lamb." They will also be hosting the Lamb Jamb next month, where 20 New England chefs will compete, trying to create the best lamb dish.

Above is Lisa Webster of North Star Sheep Farm, which has been in operation since 1997 though their families have been involved in raising sheep for over 100 years. Lisa and Phillip actually became sheep farmers in Maine around 1984, and then in 1997, they bought the 225-acre Stevens Farm in Windham. They raise several thousand sheep, all of which are pasture raised on certified organic grass. They do not use an antibiotic or hormones on the sheep, and if any sheep actually needs antibiotics, it is automatically removed from the meat program. They are passionate about sustainable farming, and are an Animal Welfare Approved farm. They believe in whole lamb sales so nothing goes to waste. They also offer some Lamb Recipes on their website.

For more info, in Lisa's own words, please watch the two videos below.

This is Part 1 of a video with some opening remarks by Chef Louis Dibiccari. After his comments, then Lisa Webster gives a talk about lamb and her farm while Richard Doucette butchers a lamb.

This is Part 2 of a video with more information from Lisa Webster and Richard Doucette comtinues to butcher the lamb. There is lots of valuable information in this video, and it is also quite cool to see the lamb be rendered down into trays of appealing meat.

The open kitchen at Tavern Road. The wooden counter at the front was specifically built so that it could be used for butchery.

This is the whole lamb prior to being butchered.

Richard Doucette is placing a rack of lamb onto a tray. He did a superb job of butchery and even made it seem easy.

Some of the results from the butchery demo, such appealing cuts of lamb. And the skill of Richard Doucette is more than evident.

Our lunch was prepared from another lamb, and these were cooked on the rotisserie.

Lamb hot dogs!

Shredded lamb for the birayni.

Lamb merguez sausage, though they almost look like giant, unfrosted cinnamon rolls.

Formaggio Kitchen presented four sheep's milk cheese, and my favorite was a new cheese for me, the Zimbro, a Portuguese raw sheep's milk cheese. It is a thistle-rennet cheese, which is aged for 60 days, and presents a creamy, pudding-like interior. You remove the top of the cheese and then scoop out the soft cheese. In the photo above, you can see the Zimbro on the left with a spoon sticking in it. The Zimbro possessed such an appealing and interesting taste, with soft herbal accents. All of the cheeses were tasty, but the Zimbro was special.

There was even a sheep's milk Blue Cheese. Bring on some Port.

After the lamb discussion and butchery demo, we sat down, looking forward to our lunch. Chef Dibiccari wanted to present lamb in four different styles and types of cuisines, to show its versatility. It also served to showcase his own creativity and culinary skills. The week prior to this lunch, I had attended an Icelandic reception at Tavern Road and enjoyed an Icelandic lamb dish. After enjoying that dish, I was excited to see what the Chef would do with this American lamb.

The first course was Lamb Biranyi, with wild rice, black garlic, rabe, cashew, and dried apricot, and accompanied by a papadum. An excellent presentation, this dish burst with delicious flavors and a nice blend of textures, from the tender lamb to the crunchy cashews. Savory, with sweet accents. this was an addictive dish and I would order it again if it were on the menu.

The papadum was different than the usual, being more like a soft flatbread than the crunchy papadum you get at most Indian restaurants, but it still was delicious.

The Harissa Rubbed Roast Leg of Lamb & Merguez Sausage, with kabocha squash, red peppers, saffron couscous, and mint gremoulada, presented a more Mediterranean style lamb. The Merguez was the standout, with a complex, spicy kick. I wished I had much more of the Merguez. The Harissa lamb was tender and flavorful, balanced by the sweetness of the kabocha and the saffron notes.

The third course was a Lamb Hot Dog, with a buttered bun, shaved onion, pickle relish, and "French's" yellow mustard (though I had mine without the mustard). Though it seemed more like a sausage than a hot dog, it was thick, juicy and with a complex melange of spices and flavors. Damn, it was delicious. I wish I had these hot dogs this summer for the BBQ.

The final course was a Dijon Glazed Rack & Loin, with a cassoulet of Sienna Farms' beans and early spring offerings. Tender lamb, with a mild gamey flavor, and a strong, savory broth and tender beans. And by this point, my belly was quite full of lamb, very satisfied.

Above is Brett from  90+ Cellars , who supplied four wines for the lunch, including the Lot 65 French Fusion White, Lot 118 Sauvignon Blanc Reserve, Lot 75 Pinot Noir, and Lot 72 Saint Emilion Grand Cru. I've had these wines before and they are very good, values wines.  However, he also shared a new wine they will soon be selling, actually a new label, Earthshaker Wines, that showcases terroir. The wine was the 2013 Syrah, from Knights Valley, Sonoma, California, and it retails for around $15. It was easy drinking, but with complexity and character, making this an excellent value. Deep black fruit flavors, strong spice and restrained tannins. A perfect choice for lamb,

This was an informative and tasty lunch, providing plenty of fascinating info on lamb as well as a series of delicious and diverse lamb dishes. I've gained a greater appreciation for the culinary skills of Chef Dibiccari and my love for lamb continues.

Will I see you at the Lamb Jam?

The Ethical Butcher: How To Eat Responsibly

"We each make a choice every day about the world we want to live in. It follows then that we want to look at the ways we eat with scrutiny, because what, why, and how we eat is shaping the planet and our future." (p.xxiii)

Berlin Reed stopped eating meat when he was 12 years old. By the time he was 21, he was a vegan and even got a tattoo of the word "vegan" on his neck. Several years later, he ended up working as a butcher. A vegan butcher? Yes, that is how he started but soon enough, he heard the siren call of meat, and was vegan no more.

You can read about Reed's journey in his new book, The Ethical Butcher: How Thoughtful Eating Can Change Your World (Soft Skull Press, April 2013, $26). This is a hardcover book of 290 pages, divided into two main parts and with 12 pages of photos dividing the two parts. The first part is more biographical, describing Berlin's journey into becoming a butcher and meat eater. The second part provides information for consumers to take control of their own food decisions. Berlin describes himself as a former militant vegan punk, and there is a bit of edge to his words, though he offers a balanced approach in most respects.

"I have zero interest in telling people what and how to eat. I have astronomical interest in showing people where their food comes from, explaining government and corporate manipulation of information, and in making the 'sustainability' conversation more accessible and relevant to people of all backgrounds." (p.xxi)

Berlin's vegetarianism was of more political origin, as in 1994 in Seattle, "..everyone who was counterculture was vegetarian." He never felt that meat consumption was wrong for everyone. In 2006, he moved to New York City and got a job working in a wine store. That led to the revelation that he wanted to work in the food industry, though not in the wine industry. He eventually got a job at The Green Grape Provisions, ending up at the butcher and fish counter rather than as a cheesemonger as he had desired. His mentor in butchery, Bryan Mayer, became very important in his life.

"Meat is not meant to be eaten several times a day, every day. It is meant to be a hard-won prize." (p.52)

Though he learned much about butchering meat, the techniques and anatomy, he still knew little about how the meat actually tasted, making it more difficult to give recommendations to customers. He became contemplative, reconsidering his reasons for veganism, why he had opposed meat. The more he learned where his food came, he started to realize that his opposition was more with the corporate meat industry, and not meat itself. He started eating meat again and also saw a need to share his revelations with others, thus starting the The Ethical Butcher blog.

"I started the blog with the goal of helping people understand their choices when it comes to buying and eating meat." (p.40)

Along with the blog, Berlin created three different projects, to help educate and feed people. These projects, essentially a community chef model, included Heritage Breed Supper Club, the Bacon Gospel, and the Farm & Table Project. Berlin describes these projects as well as providing the five main tenets under which he operates, from seeking out the most responsibly produced sources available to supporting fair labor and environmental practices.

"Love of food must be at the root of food justice and food politics. To change the food world, one must be of the food world." (p.90)

During the course of these project passages, there are some detailed descriptions of butchery which could bother the squeamish, though those are probably the people who would most benefit from these sections. One of the things Berlin complains about is the disconnect of many people to the source of their food. Not enough people visit farms and sees animals being raised. The closer you get to the source of your food, the better you will appreciate it.

"The following chapters ask you to delve deep into your own experiences and define yourself in this discussion. They will help you understand your food choices, the impact they make, and how to create  a shopping list you can feel good about--and help you learn to argue down any food fascist who tries to make you feel bad about it." (p.164)

The second part of this book is more philosophical as well as practical. Berlin is against absolutism, especially vegans who wish to dictate how everyone should eat. He provides a number of arguments against these types of vegans, pointing out that meat is not necessarily the enemy of the food system. It is a far more complicated issue, and the corporate industry is the greatest villain in this matter. Berlin provides a balanced and reasonable explanation of these issues, and his arguments are persuasive.

"Let's face it, people go for fake meat and meatless versions of traditional meat dishes because meat is GOOD. It just is." (p.176)

Besides meat, Berlin also spends some time discussing seafood sustainability, noting its complexity as well as the severity of the dangers many species face. His warnings are strongest against the consumption of shrimp and salmon. "We MUST stop eating shrimp and salmon." (p.193). I disagree with his choice of these two species, as I feel there are other species that need far more protection, such as bluefin tuna. There is sustainable shrimp and salmon, and consumers should select those choices, rather than avoid all such shrimp and salmon. It would be good for consumers to also eat different species, those not as popular, but I would much rather they avoid bluefin than salmon.

"...keep in mind that it is up to you to decide what eating responsibly means." (p.202)

Though he doesn't really want to tell people how to eat, he provides a series of five suggestions, an almost "How To Eat Meat" guide. These suggestions are well worth considering in your own life, with the caveat that it is ultimately up to you what you do.  
1. Eat a plant-based diet with minimal to no animal products. Learn best how much meat your body will tolerate, for your health.
2. Seek the smallest impact on the environment and push for positive changes in the industry.
3. Be interested in staying connected to sources of both animal and plant based foods.
4. Respects all life and is not arbitrary or wasteful in consumption of animal products. That includes eating offal and the meat of different animals.
5. Stay educated and be more concerned with verifiable standards than labels.

"Making the best food choices you can is all it takes to be a responsible eater. No one diet or eating style fits everyone in all situations in all regions." (p.210)

After those personal suggestions, Berlin describes the larger problems of the corporate food industry, from GMO food to USDA labeling. It is important to understand these matters, as they are areas which truly need change. This is an informative section, explaining food labels and praising heritage breeds.

"It is not about agreeing on a method of action. It is about being engaged with the search for solutions. There are so many little steps that will help you escape the current. It doesn't matter which ones you take. It only matters that you keep moving." (p.278)

The Ethical Butcher is a fascinating book that well handles complex issues and avoids being preachy or dogmatic. It is also an easy read, that will not overwhelm the reader with overly technical details yet it still finds a way to reference the important aspects of these debates. If you are concerned about the food you eat, then I strongly recommend this book. If you are not concerned, read this book anyways and you might become concerned.

*I received a review copy of this book.

2012: Favorite Restaurants

What were some of my favorite restaurants of the past year?

I have already posted several of my drink-related Favorites' lists and and now I want to concentrate on my Favorite Restaurants of the past year. This is certainly not a complete list but it is more a sampling of memorable matters I have experienced and/or posted about over the past year. You will even find Favorites from outside Massachusetts as I traveled some this past year.

There is also a section later in this post called Consistent Favorites, and it includes a list of a number of restaurants which have been my favorites for subsequent years. Restaurants which are consistently good certainly deserve recognition, and I have tried to note some of those places to which I return again and again. I hope you enjoy all of my recommendations.

Favorite High-End Restaurant: Superb cuisine, an amazing wine list and impeccable service combine to make L'Espalier a Boston treasure. I have dined there before, and always been impressed, and this past year I attended an amazing Barons de Rothschild Champagne lunch and Cheese Tuesday. The restaurant can transform even the simplest of dishes, such as roast chicken, into a wonder. It is well worth the splurge.

Favorite Restaurant Comeback: My last visit to Avila Modern Mediterranean had been a few years ago and my dinner was disappointing. A few others who I spoke to at that time had also reported less than pleasant experiences. However this year, I recently attended a Glenmorangie Scotch dinner at Avila and was surprised at the high quality and creativity of the food. It was an amazing meal with such compelling items like goat cheese croquettes, creamy corn soup, chicken liver ravioli, and braised Waygu beef cheeks. It seems Avila has greatly improved and I will definitely return.

Unfortunate Tragedy to a Favorite Restaurant: Prezza, in the North End, has been one of my favorite high-end Italian spot but this past July the restaurant suffered a kitchen fire. For the last six months, they have been closed as they have conducted extensive repairs and remodeling. This has been a great loss to the community but fortunately it appears the restaurant is set to reopen any day now. When they reopen, please dine there and give them your support. Their food is exceptional and I am sure you will enjoy whatever you order. Good luck to Chef/Owner Anthony Caturano and all his staff.

Favorite Local Food Dinner Series: Numerous Boston area restaurants are emphasizing local ingredients but special kudos must go out to Post 390 for their monthly Farm to Post dinner series. Each month they emphasize a different local purveyor, from farmers to fishermen, and not only use their products but also bring in the purveyors to talk to diners. That helps diners better understand the sources of their food and it also helps immensely that the food is creative and delicious. Check out their Farm to Post dinners.

Favorite North End Restaurant, Old School: Lucia Ristorante, with a second location in Winchester, opened in the North End back in 1977 and recently celebrated its 35th anniversary. It is very much old school yet the food is actually quite tasty. Their chef's skill was quite evident at a fantastic polenta dinner and their anniversary celebration also emphasized their culinary skills. You may not consider Lucia when selecting a North End restaurant, but you should give it some consideration. Their Winchester location also carries excellent pizzas.

Favorite Italian Restaurant Outside the North End: For some of the most creative Italian fare in Boston, you can't go wrong with Erbaluce, Chef Chuck Draghi continues to impress with his unique take on many traditional Italian dishes and the restaurant also has a compelling Italian wine list. How many other restaurants in Boston make fried sunflower heads? His dishes, generally prepared without butters and creams, are often lighter yet still full of flavor. Dine there and check out their ever changing menu or attend one of their compelling events.

Favorite Spanish Restaurant: Chef Deborah Hansen of Taberna de Haro in Brookline continues to invest great passion into her Spanish cuisine. The restaurant has recently expanded in size, nearly doubling, and have added a bar. They are also adding more Spanish wines to their already expansive wine list, including more Sherries. One of their newest culinary events is Roasted Sucking Pig Tuesdays, which I haven't yet attended but plan to do so soon.    

Favorite Mexican Restaurant: Chef Joe Cassinelli of Pizzeria Posto, one of my favorite Italian spots, opened a second restaurant, The Painted Burro, which offers Mexican cuisine. The food I tasted during my two dinners and brunch there have all impressed, including the Yucatan Meatloaf. I am usually not a meatloaf fan but this opened my eyes to the potential and I cannot recommend it enough. The Burro also has an extensive list of tequilas and mezcals, with plenty of tasty cocktails. A great addition to the local area.

Favorite Suburban Restaurant, Italian: Italian restaurants are ubiquitous in the suburbs, but too many of them are simply average. However, the new A Tavola in Winchester, the second restaurant of Chef Vittorio Ettore (who also owns Bistro 5 in Medford) rises above the masses. Lots of Piattini, small plates, make a great way to start your dinner from their homemade charcuterie to seafood dishes. Then you can move onto their killer pasta, their exceptional risotto, smoky Porchetta and more. It is an intimate restaurant, showcasing the culinary genius of Chef Ettore, and can compete with any Boston restaurant.

Favorite BYOB Restaurant: In the suburbs, you can find a number of BYOB restaurants and one of them is my usual go to spot when I want to bring my own wine or Sake. Kyotoya, in Stoneham, is an inexpensive Japanese restaurant with delicious food, such as superb tempura, and they do not charge a corkage fee. I have dined there numerous times, usually bringing wine or Sake, and those I have introduced to the place have all very much enjoyed it.

Favorite New Hampshire Restaurant: Moxy, situated in Portsmouth, would shine wherever it was located. Chef Matt Louis, with an impressive culinary resume, has created a superb restaurant which emphasizes Spanish inspired tapas, using local ingredients and a New England flair. The food is excellent and the menu concept works well. They also have a good drinks program, from wine to cocktails and including numerous local beers. I would even stop there just for their desserts, such as mini-Whoopie pies. It gets my highest recommendation and I eagerly look forward to my next visit.

Favorite Connecticut Restaurant, Casual: At the Mohegan Sun Casino, there are plenty of restaurants but which one should you select? For amazing fried chicken, in a casual atmosphere, check out Big Bubba's BBQ. The restaurant serves BBQ and southern cuisine and the plates are quite large, stacked high with food. The Finger Lickin Fried Chicken plate included two large chicken breasts and two wings, more than enough chicken to satisfy any craving. It was superb, perfectly cooked, with a nice crispy and well seasoned coating and very moist, tender white meat.

Favorite Connecticut Restaurant, High-End: If you are seeking something more elegant for dinner at the Mohegan Sun, then Bobby Flay's Bar Americain would be a good choice. It has a menu of American favorites, some with a southern flair, as well as plenty of fresh seafood. The food is delicious, well prepared, and worth the high prices. Enjoy their Buttermilk Fried Chicken or Duck with Dirty Wild Rice, Pecans, & Bourbon. I would also highly recommend ordering a side of Hot Potato Chips with Blue Cheese Sauce, a decadent delight with crisp chips and a creamy, tangy sauce.

Favorite Louisville Restaurant, Casual: Sometimes you stumble upon a restaurant and end up having a delicious meal. Seeking a quick lunch, I stopped at the Bluegrass Burgers in Louisville, Kentucky, knowing nothing about it beforehand. This burger joint prides itself in serving mostly local ingredients, from their meats to their produce. The Kentucky Grass Fed Bison Burger, topped by local Bleu-Gouda cheese, was an excellent burger, moist with plenty of tasty flavor and the cheese added an intriguing and compelling element. Their sweet potato fries were also addictive, with a bright sweet potato flavor and a crisp exterior. I wish we had a burger place like this in the Boston area.

Favorite Louisville Restaurant, Mid-Range: Another restaurant dedicated to local ingredients, Harvest has huge portraits of the farmers they use on their walls. The food, from the Buttermilk Fried Chicken to Crispy Pork Confit, is tasty and reasonably priced. And for dessert, their Bourbon Bread Pudding was amazing, one of the best bread puddings I have tasted. It has a casual ambiance, a good wine list and service was excellent. A great choice in Louisville, Kentucky.

Favorite Louisville Restaurant, High-End: After attending the Kentucky Derby, a group of us went to Corbett's for a special post-Derby prix-fixe menu. From a Smoked Salmon Parfait to a Creekstone Tenderloin, the food was exquisite, with killer wine pairings and superb service in an intimate dining area. The cuisine could compete with any high-end restaurant in Boston.

Favorite Nova Scotia Bakery: While visiting Dartmouth, my hotel was just around the corner from the Two If By Sea Cafe, where I had heard they made exceptional croissants. I found that was not an understatement. They are heavier than the usual croissant, containing far more layers, and probably weigh at least twice as much than the usual croissant. Yet they remain flaky and soft throughout the croissant, each bite a pure delight. Their prosciutto & cheese was my favorite, the prosciutto adding a salty flair to the croissant and some of the ham that stuck out the ends was satisfyingly crispy. This is one of the best croissants I have ever tasted, putting to shame so many meager ham & cheese croissants. Highly recommended.

Favorite Nova Scotia Restaurant: In Halifax, Chives Canadian Bistro offers a menu based on seasonal produce from local farmers, artisan cheese and meat producers, and sustainable seafood. The cuisine offers contemporary Canadian bistro dishes rooted in European culinary history. It is an intimate place, with cool decor, and the food and wine impressed. General Tao's Bacon, New Orleans Po' Boy Sandwich, Lobster Tagliatelle and more. The chef has won numerous awards and they are well deserved.

Favorite Carnivore Dinner: It is no secret that I love meat. When I traveled to Tuscany, I had a dinner that would have satiated even the most demanding carnivore. At the Officina della Bistecca, famed butcher Dario Cecchini offers an incredible prix fixe meal, which includes five courses of beef. All of the meat was superb, especially the beef tartare, which melted in my mouth. Cecchini uses high quality beef, simply prepared, and the flavor fills your mouth with joy. Seated at communal tables, dinner is more of an experience than simply a meal. My highest recommendation.

Favorite Dessert: At the Red Lantern in Boston, their Pineapple Bread Pudding, with coconut ice cream, was superb, a perfect blend of tropical flavors. The bread pudding had a nice firm, but soft, texture and it was bursting with fresh pineapple flavors. I really think an enterprising baker should open a bread pudding dessert shop, offering a variety of different bread puddings. Forget cup cakes, let us see more bread puddings.

Consistent Favorites

Favorite Brunch, Traditional Fare: For a third year, the winner is AKA Bistro in Lincoln.

Brunch, Traditional Fare-Honorable Mention: For a third year, my choice is Tupelo in Inman Square.

Favorite Brunch, Non-Traditional Fare: For the fourth year in a row, the winner is Myers & Chang in the South End.

Favorite Suburban Restaurant: For the third year in a row, the winner is AKA Bistro in Lincoln.

Favorite Japanese Restaurant: For a third year, the winner is Oishii in the South End.

Favorite Chinatown Restaurant: For a third year, the winner is Gourmet Dumpling House.

Favorite Somerville Restaurant: Last year, Bergamot was my Overall Favorite Restaurant and it continues to be worthy of kudos. I haven't been there as much this past year but need to remedy that in the new year. My highest recommendation.

Favorite Underappreciated Restaurant: For the third year, the winner is T.W. Food in Cambridge.

Favorite Asian Buffet: For a fourth year, the winner is Taipei Tokyo Cafe in Woburn.

Favorite North End Restaurant, High End: For a third year, the winnner is Prezza.

Favorite North End Restaurant, Moderate: For a third year, the winner is Nebo.

Favorite North End Restaurant, Fusion: For a third year, the winner is Taranta.

Favorite Italian Restaurant, Somerville: For a third year, the winner is Pizzeria Posto.

Favorite Suburban Steak House: For a fourth year, the winner is Beacon Grille in Woburn. 

Favorite Fried Seafood: For a third year, the winner is the Clam Box in Ipswich.

What were some of your favorite restaurants this year?

2012: Favorite Wine Related Items

What were some of my favorite wine related items of the past year?

Let me continue the lists of my best recommendations and favorites of 2012. I have already posted my Top Ten Wines Under $15, Top Ten Wines Over $15 and Top Wines Over $50 lists. This post will now concentrate on some of my Favorite Wine Related Items, which are not specific wine recommendations. This is certainly not a complete list but it is more a sampling of compelling and memorable matters I have experienced and posted about over the past year.

This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more wine related items, you can just search my blog posts for the past year.

Favorite Discount Wine Stores: Once again, this past year has been an economic challenge and wine prices have been on everyone's mind. Consumers want bargains, excellent value wines which won't stretch their wallets. You can buy the cheap wines which can be found in almost any wine store or instead, you can seek out excellent, value wines which put to shame those cheap wines. Certain discount wine stores provide not only excellent prices but also an interesting selection and good service. I want to highlight two such stores which do an especially good job, places where I go to seek bargains: Bin Ends in Braintree and Wine Connextion in North Andover. These stores have remained consistent over time, offering diverse and interesting bargain wines and you won't go wrong checking either of them out.

Favorite Suburban Wine & Cheese Store: Though I have visited the Concord Cheese Shop in prior years, I hadn't been there for at least a year or so until visiting it a couple of times this past year. I was reminded once again why it is an excellent destination for wine, cheese and gourmet foods. The wine selection is diverse, prices are good and you will find some wines here that many other stores do not carry. And all of their cheeses, a myriad of dairy pleasures, will please everyone. This is another shop you should patronize.

Favorite Wine Stores: This is a list of nine wine stores which consistently impress me with their selection and service. Each shop is worthy of your patronage and wine lovers should make the effort to visit these places if you have not done so yet.
Lower Falls Wine Company in Newton Lower Falls.
Winestone in Chestnut Hill.
The Reserve Bin in Foxboro.
Beacon Hill Wine & Gourmet in Melrose.
Vintages: Adventures in Wine in Belmont.
Spirited Gourmet in Belmont.
Wine-Sense in Andover.
Wine Bottega in Boston's North End.
Central Bottle Wine & Provisions in Cambridge.

Favorite Wine Magazine: For the fourth year in a row, Decanter, a British wine magazine, continues to impress me with its extensive coverage, including many less common wine regions, often ignored or marginalized in other wine publications. Plus it has an amusing wine cartoon in every issue. This is a magazine that consistently delivers fascinating articles and I always look forward to each issue. If you are not reading it, you should be.

Favorite Wine Book: Last year, my Favorite Wine Book was the first volume of The Drops of God, a Japanese manga, a comic book, about wine. Besides entertaining, the book also educated people about wine, helping to reduce the intimidation factor. In addition, some of the language it uses, especially in describing wine is quite poetic. During the past year, three more volumes have been released and once again I have selected it as my Favorite Wine Book. Check out my reviews of Volume 2, Volume 3 and New World. Every wine lover should read this series. Unfortunately, more volumes may not be published unless the books start generating more sales. Give this book a chance and you won't regret it.

Runner-Up Favorite Wine Book: The New York Times Book Of Wine offers an excellent selection of over 125 articles, written by about 28 different authors. It is not a collection of boring tasting notes but rather many thoughtful pieces on a great range of wine topics such as Spanish Sherry, the Japanese Koshu grape, serving alcohol to your children, Txakolina, Madeira, and natural winemaking. These are articles that everyone can enjoy, from those new to wine to the knowledgeable wine geeks. These articles will educate and entertain, and may even getting you thinking about wine in different ways.

Favorite Introductory Wine Book: For someone new to wine, Kevin Zraly's Windows On The World Complete Wine Course is an excellent choice. It presents a nice overview of the world of wine without deluging a reader with too much technical information. Though I have some issues with the presentation of certain wine information, it is still one of the best introductory books available. It is a fine starting point for a wine education.

Favorite Wine Dinner, Domestic: Indigenous and uncommon grapes, compelling wines, superb food, and great people all combined to create an exceptional wine dinner. Legal Harborside hosted Alessio Planeta of Planeta Wines, which owns six wine estates on Sicily. From a Sparkling wine made from Carricante to a red made with Nerello Mascele, many of the wines were fascinating and delicious, while the food, such as Ricotta Gnocchi with truffles and the Lobster Soup were amazing. It was fun and informative, tasty and stimulating.

Favorite Wine Dinner, International: This was an easy choice for a meat lover such as I. While in Chianti Classico, I had the honor of dining at the Antica Macelleria Cecchini, the renowned restaurant of Dario Cecchini, the signing butcher of Panzano. Dario is an extraordinary butcher and offers a prix fixe dinner with five courses of beef, some of the best beef you may ever eat. The steak tartare was simply prepared yet was outstanding, showcasing the taste of the quality beef and not hiding it behind lots of other ingredients. Plus, Dario is a true showman and made it an enjoyable experience. I could have dined here every night while I was in Tuscany. If you visit Tuscany, you must dine here at least once.

Favorite Single Winery Tasting: For the second year in a row, the same winery is involved in this category, though the location was different. As I mentioned last year, the wines of the Châteauneuf-du-Pape region can be amazing, and Chateau La Nerthe is a stellar producer from this area. Last year, I tasted the wines at a superb lunch at L'Espalier and this year the lunch was held at Bistro du Midi. From the compelling Tavel Rosé to the 2009 Chateau La Nerthe "Clos de Beauvenir" Châteauneuf-du-Pape Blanc, the wines did not disappoint. They paired well with delicious dishes such as the Coral Infused Chitarra Pasta with Maine Lobster. These are wines worth a splurge.

Favorite High-End Wine Tasting: The Vintus Tour presented 26 wineries, from all over the world, showcasing many higher end wines that reflected terroir, many which are also sustainable, organic or biodynamic. This was a stellar collection of wines, presenting many unique wines which impressed me, and it was a pleasure to get to chat with many of the wine makers. As it was a portfolio tasting, closed to the public, it was not overly crowded so you had the opportunity to take your time with the wines and ask the wine makers questions. Several of these wines ended up on my Top Wine lists.

Favorite Private Wine Tasting: My friend Adam, of Wine Zag, hosts a monthly blind tasting event which is always fun and interesting. Recently, he held a fascinating blind tasting of 90+ Cellars wines against a group of wines he handpicked to compete against them. This was an intriguing challenge and the results were enlightening. Plenty of great people attended the tasting and everyone enjoyed themselves. Unpretentious and casual, it was the type of wine tasting which would appeal to wine lovers of any knowledge levels. I look forward to Adam's next blind tasting event in January.

Favorite Wine Trip, International: Though it was also my only international wine trip this year, my visit to the Chianti Classico region was excellent, with great food, wine, scenery, people and more. Compared to other wine trips I have taken, it was certainly one of my favorites. My trip generated a dozen blog posts and several of the wines I tasted ended up on my Top Wine lists this year. Tuscany is so beautiful and the people were extremely nice. The food was often simple yet made from high quality and delicious ingredients. And so many delicious wines, from traditional Chianti Classico to compelling Vin Santo. It is a region I highly recommend.

Favorite Winery Visit: While in Chianti Classico, I was fortunate to get to visit the Isole e Olena winery, owned by Paolo di Marchi, the Philosopher-Peasant of Chianti Classico. I have met Paolo before but this was my first visit to his winery and it lived up to my expectations. You can read my thoughts in a two-part post (Part 1 and Part 2), but in short, the wines were superb, Paolo was fascinating and I learned much about the winery and the Chianti Classico region in general. I could have easily spent the entire day with Paolo, soaking in his knowledge and experience, while enjoying his amazing Cepparello.

Favorite Mega-Wine Event: Due to their size, large wine exhibitions can have their issues, especially due to the great crowds they generate. My favorite this year of these mega-events was the Mohegan Sun Wine Fest. Besides wine, they also present spirits, beer, and cider as well as plenty of food. The aisles between the tables are wide, there are two floors in the Grand Tasting and they seem to accommodate the crowds better than other events. In addition, besides a Grand Tasting, the Wine Fest has other excellent events such as an Elite Cru Tasting and a Celebrity Chef Dine Around. Several wines from this event ended up on my Top Wine lists this year and I look forward to this event next year.

Favorite Local Wine Bloggers: Locally, there is only a small number of blogs dedicated 50% or more to wine, being far outweighed by hundreds of local food blogs, some which occasionally touch on wine. But of that small group, there are a number who deserve praise for their devotion to wine. I see many of these people at local wine events and they have become good friends too. Kudos to Adam of Wine Zag, Robert of The Wellesley Wine Press, Rob of Fringe Wine, Jason of Ancient Fire Beverage, Todd of Vermont Wine Media and Marie of The Life of Vines. Please check out their wine blogs.

Top Wine Controversy: During the past year, I have ranted, usually on Mondays, about a variety of wine issues. But one of the most popular rants addressed the question of why a number of restaurant reviewers ignore wine in their reviews? It befuddles me that a restaurant review, which should comprehensively address the offerings of a restaurant, would ignore an important element such as the alcohol program. In my rant, I used the Boston Globe to illustrate this issue, showing how their main reviewer often ignored or gave short shrift to the wine and alcohol programs of most of the restaurants reviewed during the summer. I never received any response but plenty of others voiced their agreement that reviewers did a disservice by ignoring restaurant beverage programs.

Favorite Wine History Post: History intrigues me and I very much enjoy researching and writing histories about wine, though I often try to reach quite far back into history, to see the true roots of a wine and its region. This year, I wrote a four part series on The Origins of Port, extending back to the Phoenicians and proceeding through the formation of the nation of Portugal. Many other histories of Port begin much later, like during the 17th century but I felt the true origins lay many centuries earlier. I learned much in my researches and hope my readers benefited from it too.

Favorite Local Wine News: In 2011, a new law allowed local wineries to sell their wines at farmers markets and festivals. I saw that as very positive for local wineries and a later study showed its success. In 2011, sales of Massachusetts wines increased by an amazing 66%, primarily due to their ability to sell wine at the markets and festivals. Great news for local businesses during these tough economic times. Let us hope their success continued into 2012.

Kudos For Sherry Love:  I love Spanish Sherry, from Fino to Oloroso, Manzanilla to Palo Cortado. Unfortunately, that places me in a tiny minority as Sherry, especially dry Sherry, is very much a niche beverage in the U.S. But locally, Sherry is gaining more love, especially by two restaurants, Tres Gatos and Taberna de Haro. Tres Gatos, in Jamaica Plain, now hosts Sherry Tuesdays, where you can sample sherries with pinchos. Taberna de Haro has recently expanded their restaurant and now carries 27 different Sherries, and will be adding more too. Both restaurants deserve big kudos for their passion and support of Sherry.

New Wine Job: Last February, I started a new endeavor, a part time job at the Beacon Hill Wine & Gourmet in Melrose. It has been fun and educational, helping customers select wines, providing recommendations and more. It provides an interesting glimpse into the mind of the wine consumer and has also fueled a number of blog posts. Stop by the store some time and let me help you choose some wines. Besides the wine, the store also stocks some delicious gourmet and artisan foods, so you have one stop shopping for a party.

What were some of your favorite wine related items this year?

Olde Redding Butcher Shoppe: Eversave Coupon Deal

There has been an increase over the last few years in small, neighborhood butcher shops, a positive trend which I fully support. Locally, one of these new shops is the Olde Redding Butcher Shoppe, located at 169 Haven Street in Reading. The store is owned by Greg Chesnulovitch, a Reading resident and a former butcher at the defunct Atlantic Super Market. In fact, most, if not all, of their employees also used to work for Atlantic so they bring many years of experience to this business.

I previously reviewed this shop soon after its opening, and I have patronized the business numerous times since then. My experiences have been very positive and I continue to highly recommend this butcher shop. One of my favorite items is their combo pack of ground beef, veal and pork, great for making a Bolognese sauce or ragu. Their customer service is excellent, and if you need a particular cut of meat, or a certain size, they are able to do so to your satisfaction.

Tomorrow, Eversave, the daily deal site, will offer a Special Deal at the Olde Redding Butcher Shoppe, giving you the opportunity to check out this local business. You will have the choice of one of two deals:

l) Three pounds of handmade meatballs for $9 (approx. 32-36 meatballs & you save 50%)
or
2) Three pounds each of hormone-free, boneless chicken breast (approx. 4 pieces) and hot or sweet sausages (approx. 6 pieces) for $17.

So take advantage of this deal and support a good local business. For more details and to sign up for this deal, go to the Eversave site.

Chocolate, Charcuterie & Olive Oil in Portland, OR

I was extremely busy when I visited Portland, Oregon for the Travel Oregon press trip, and engaged in a wide range of food and beverage activities. I wanted to highlight a few of those activities here, as well as showcasing some of the artisan producers we met. It is these small, artisan producers who are helping to make Portland a fantastic food destination. My own participation, which I'll describe below, also gave me a glimpse into the difficult and skilled efforts these producers engage in on a daily basis. They deserve much respect for their passionate labors.

Chocolate! Who doesn't enjoy chocolate in all its forms? I attended a chocolate making class led by three chocolate makers, and got to with make some of my own candy. Starting from the left side, you can see Bruce and Ericka Reininger (father and daughter) of Arrowhead Chocolates. On the right side is David Briggs of Xocolatl de David. Interestingly, neither Bruce or David originally planned to enter the chocolate making business.

Bruce started out as a fish biologist and eventually changed careers, entering the field of web design. One of his web projects was for a chocolate maker and this intrigued Bruce, who then decided to make another career change into chocolate.  David initially acquired a physiology degree and became a personal trainer, though he always enjoyed cooking. He took a job as a line cook, making chocolate in his free time. His chocolates proved so popular that he started selling them and eventually purchased a shop, making this his full-time career.

These chocolates are from Arrowhead Chocolates, representing a small sample of the different candies they produce. I tried several different ones and really enjoyed the varied tastes, especially the caramel covered candies. There are all handmade and that is not an easy task. I also tasted some of the chocolates from Xocolatl de David and they too were impressive, especially his Chocolate Bar with Parmigiano Reggiano. Both men are considered "melters" or "remelters" as they do not process their own cacao beans. Instead, they purchase large bars of chocolate which they then melt for their purposes. 

I made the candy in the center of this photo, a chocolate covered caramel with sea salt. The caramel squares were already cut, and I had to dip the caramel into melted chocolate and completely coat the caramel. I then had to move the candy to the tray, ensuring it was a clean square without chocolate dripping off the sides, and then sprinkle it with sea salt. It takes time and skill to make it clean, without dripping chocolate making it messy. I actually did a pretty good job, but I took my time and it was not easy. Professionals can do this far more quickly than I.

Here are some other chocolate covered concoctions I made, which I made by dipping various items into some melted chocolate. There is a marshmallow, some graham crackers and homemade chicharróns, basically fried pork rinds which were superb. These were different from the chocolate caramels I made, and did not need to look as good. More chocolate fun!

I later had some charcuterie lessons from Eric Finley and Paula Markus of Chop Butchery & Charcuterie.  Chop Butchery is a small business and they make all of their own charcuterie as well as butcher all of their own meats.  They have a curing room in their basement and try to source locally as much as possible. Their products are sold to restaurants, stores and consumers, including at local farmer's markets. Both Eric and Paula were very personable and down to earth, with a clear passion for their work.

As most charcuterie is lengthy to prepare, Eric decided we could make a quick and simple chicken liver mousse. Above, you can see some of the chicken livers. They may not look appealing but they provided an intense and compelling flavor to the mousse. 

The onions, mushrooms, garlic, bacon, spices, and more being fried up for addition to the mousse.

I volunteered to assit and was put to work separating the mousse from the rest of the solids, sifting it through a strainer. I did that about four times and it gave my hands and arms a good workout. 

The finished product is above, and though it may not look especially appealing, it tasted great, especially considering I helped make it. Slather it on some fresh bread and it makes a delicious appetizer. I just needed a glass or two of wine.

They also rolled out a partially butchered pig for us to see, which made me desirous of some pork. Isn't this pig cute?

The olive oil industry in Oregon is relatively new and one of the pioneers is the Oregon Olive Mill at Red Ridge Farms. We met Paul Durant whose parents started the farm in 1973, planting Pinot Noir, Riesling as well as various fruits. The farm now has about 60 acres of grapes and they produce about 1000 cases per year under the Durant Vineyards label. Paul's mother specialized in agriculture, not viticulture, and sold olive trees.  About eight years ago, Paul's father planted about 2000 olive plants and their olive production facility was completed in 2008. Winters can be tough so they are researching olives which will do best in their climate. 

With the above machinery they can process about 500 kilograms of olives per hour, and noted that clean fruit is very important as well as that most of the flavor comes from the olive pit. They keep the olive oil in stainless steel tanks and bottle it about once a week. They make about 4000 liters each year.

We tasted three of their current releases, including Arbequina, Koroneiki, and Tuscan Blend (a field blend of 3 olives: Leccino, Frantoio, Pendolino). The olive oils were generally fresh, clean and flavorful, and certainly would please most people. The Tuscan Blend was probably my favorite, as it had the smoothest taste. These examples seem to indicate that olive trees can succeed in Oregon.

It also shows how the passion of artisan producers can lead to excellence. And that is the lesson of this entire post.